Happy New Year, wherever and whoever you are!!!
Instead of making resolutions, maybe pick a quote that strikes you as something worth striving for, or something that inspires. I’ll start:
“True love is radical because it requires us to see ourselves in all people.
Otherwise, it isn’t love.
Love is revolutionary because it has us treat ALL people as we would ourselves – not because we are charitable, but because we are one.
That is love’s radical conclusion.”
It’s pretty straightforward and simple, huh. It’s basically a variation on the Golden Rule. So why is it so hard for people to accept? Because of who it’s coming from? This was tweeted by a newly elected US representative for New York’s 14th congressional district, Alexandria Ocasio-Cortez. I don’t have a Twitter account, but isn’t it a gem? I love it.
Of course, she was immediately criticized for this sentiment, even by someone in her own party. But I think it is very timely and something worth striving for. Gives me hope for the future. (Plus an example of a politician using twitter responsibly, imagine that!:)) I’m also looking forward to finding out who the 30 or so Democrats are that are planning to run in the 2020 Presidential election!
Anyways, on to the first post of 2019! Honey Mustard Marshmallows!
That’s right. You read that correctly. Honey Mustard. I’m not sure why. I’ve just always liked the flavor of Honey Mustard. Ever since McDonald’s offered it with their Chicken McNuggets as a dipping sauce.
I really can’t explain why, but I also experimented with Sweet Pickle Relish and BBQ sauce as two other flavors, and I feel that all three actually work really well as marshmallow flavors. So I really should’ve titled this post Condiment Marshmallows, but I like Honey Mustard the best out of the three.
I think the reason why they work for marshmallow flavors is that in addition to sweetness, each of these particular condiments adds a tart or tangy counterpart to the sweetness that makes them far more interesting than plain marshmallows, at least for me.
Ben does not like the honey mustard ones AT ALL, but immediately fell for the sweet pickle relish ones. He’s still on the fence on the BBQ sauce marshmallows, though.
By the way, I was also planning to make a hot dog marshmallow by pureeing a few hot dogs, but you can thank Ben for convincing me not to do it. As an aside, I’m not sure why most people would think a meat marshmallow is gross, but, at the same time, are okay with all the gelatin used in marshmallows.
A few flavors that I’ve thought up but haven’t decided whether I should actually make them or not, are: sriracha cherry, maple bacon, apple calvados, tres leches, strawberry wasabi pea, and guava poppy seed.
So how about you? What kind of marshmallows are you thinking of making? Care to share?
honey mustard marshmallows (or substitute condiments below)
1/2 cup yellow hot dog mustard (Or sweet pickle relish, or bbq sauce)
1-2 Tablespoons water (depending on how thick each condiment is)
3 packets (0.75 ounces) unflavored powdered gelatin
1/2 cup water
2 1/4 cups granulated sugar
1/3 cup honey (substitute corn syrup for other marshmallows)
Pinch of salt
1/2 cup powdered sugar
1/4 cup corn starch
Spray a 9-inch by 9-inch pan with nonstick cooking spray. I used Pam butter with flour baking spray. Set aside.
Place 1/2 cup of the condiment and 1-2 Tablespoons of water to the bowl of a large stand mixer. If you’re making the sweet relish, chop the pickle chunks up somewhat more beforehand if you don’t want big chunks of pickle in the marshmallow.
Start whisking gently with a small whisk or fork, and while whisking, gently sprinkle the powdered gelatin on top. Attach the balloon whisk attachment to the stand mixer and set aside while you prepare the sugar syrup.
Combine the 1/2 cup of water, corn syrup, granulated sugar, and salt in a medium saucepan over medium heat. Stir occasionally. Once the mixture comes to a boil, insert a candy thermometer and stop stirring. Cook the sugar syrup to 245 degrees F (118 C).
Once at 245 degrees F, remove the pan from the heat and remove the thermometer. Start beating the gelatin mixture on slow speed with the whisk attachment. While the mixer runs, slowly and steadily stream in the hot sugar syrup on one side in the space between the whisk and the side of the bowl..
Once all of the syrup is added, gradually increase the speed to medium-high and whip for 5 minutes, until the marshmallow volume is somewhat greater and is very shiny and thick, then increase to high speed and whip for an additional 3-5 minutes. Mixer should lighten and be very shiny and glossy.
Scrape the marshmallow into the prepared pan and smooth it into an even layer. I used a greased rubber spatula with a fairly firm edge to do this, but you will not be able to get it all. Try to get most of it, then call it a day. Use a greased small offset spatula if you’ve got one to smooth it into an even layer in the pan. Cover and let it set and firm up at room temperature for at least 6 hours, or overnight.
Sift the powdered sugar with the corn starch. Sprinkle the sugar/starch mixture on top of the marshmallow, and all over your work surface. Loosen the edges by running a thin knife around the edges. Flip the marshmallow out of the pan, sprinkle more sugar on top, and cut the marshmallow slab into small 1-inch squares with a sharp long knife, using the powdered sugar/starch mixture to keep marshmallow from sticking to the knife.
Toss the marshmallows in the sugar/starch mixture to keep them from sticking together. Store marshmallows in an airtight container at room temperature for up to two weeks.